Homemade Raw Milk Yogurt Recipe (Keto Carnivore)

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This Homemade Raw Milk Yogurt recipe is a probiotic-rich food you can easily make. No yogurt maker or machine is needed for this budget and family-friendly recipe.

All the benefits of raw milk are preserved in a delicious yogurt, cultured on your very own countertop. Plus, you get all the benefits of probiotics, such as better digestive and immune health. Follow along in the recipe video and use yogurt in any number of easy keto recipes or add it to your collection of carnivore diet recipes and enjoy!

Is raw milk keto friendly?

According to FatSecret milk contains 8 g fat, 11 g total carb, 0 g fiber, and 8 g protein per 1 cup of whole milk.

While a single cup isn’t going to kick you out of ketosis, it’s a little high in carbohydrates to be drinking all the time. Consider that on a keto diet, carbs are limited to 20-30 g net carbs. 1 glass of milk already fulfills about half of that.

Having dairy on keto is a different topic. Assuming you tolerate it well, dairy, specifically raw milk dairy, can be just fine in the right context. Don’t go eating an entire block of cheese every day and think you are still going to lose weight.

Fermented dairy products like yogurt and cheese are acceptable low carb, keto ingredients because the milk sugars have fermented thereby decreasing carb content. Also, when we use yogurt or cheese in a recipe, the carbs are distributed to many servings which reduces the number of carbs further.

Raw milk on a glass pitcher.

Raw Milk on Carnivore Diet

Consuming raw milk on a carnivore diet is a different story than drinking it on keto.

A carnivore diet eliminates all plant foods, leaving only animal foods as the single source of nutrition. Milk comes from animals and does not contain any plant toxins like oxalate, lectin, phytic acid or other compounds that cause trouble for so many of us.

As we discussed, milk also has carbs. Now, the goal of a carnivore diet is not necessarily to be low carb or to be in ketosis. Raw milk can have an appropriate place in a zero-carb diet. If you want to gain weight with animal foods you probably want to be taking in healthy sources of carbohydrate.

Adding carnivore diet dessert recipes more frequently into your diet is also a good way to increase calories while still eating animal foods.

Source raw milk if you are able to. Big industry has ruined dairy in many ways, so support a local source of raw milk whenever possible. You may see it available “for pet use” or “for bathing”.

Are you craving easy and delicious carnivore recipes? Check out my Carnivore Cookbook for simple and straightforward recipes you’ll love!

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Can you eat yogurt on a carnivore diet?

Raw milk yogurt is an excellent source of carnivore carbohydrates. It tends to be very easy to digest as well.

Through the process of fermentation, live bacteria break down the milk sugar, lactose. In a sense, this is a predigested food. With the addition of enzymes present in the milk too, many people find themselves able to digest it well even if they do not tolerate pasteurized, store-bought yogurt.

We have a family milk cow and get to do a lot of experimenting. Between Tristan and myself, we notice that yogurt digests better for us than unfermented raw milk.

Take a look at other foods to eat on a carnivore diet or enjoy as carnivore snacks and download our free Carnivore Diet Food List. This list is a printable pdf so you can save it on your device or print it out at home for your convenience.

Do you need meal ideas? Try these 30 Easy Carnivore Diet Meal Ideas.

Three cows in a field of grass and trees.

Raw Milk Yogurt Calories and Macros

MyFitnessPal calculates 1 cup of raw milk yogurt contains 136 calories which come from 3 g fat, 5 g net carb, and 3 g protein.

Yogurt is a healthy food for keto and carnivore dieters. 

It is especially good for growing children! Add it to their smoothies, serve in a bowl with honey, or mix in fresh seasonal fruits.

This is just one of many quick and easy keto breakfast ideas.

A collage of three photos showing a bowl of oatmeal with a spoon and a recipe for homemade raw milk yogurt.

Cultures for Health Raw Milk Yogurt Cultures

I get all my home fermenting supplies from Cultures from Health. I really can’t recommend them enough!

Their website should be bookmarked for anyone interested in making probiotic-rich foods at home. There are a seemingly endless number of DIY recipes and tutorials for yogurt, cheese, kefir, vegetables and more.

You can tell they genuinely want to help people succeed and go above and beyond to teach easy methods for beginners as well as more complex techniques requiring advanced skills. There’s something for everyone.

For this yogurt recipe, I opt for the 4-pack Heirloom Yogurt Starter Cultures to transform my fresh raw milk into an overnight yogurt success.

What does Raw Milk Yogurt Taste Like?

The active culture greatly determines the final taste and texture of any homemade yogurt.

Cultures for Health’s heirloom yogurt starter cultures packet contains 4 Scandinavian strains, each with their own unique taste and texture: Filmjolk, Piima, Viili, and Matsoni.

We make a fresh batch of yogurt every few days right on our countertop. After drinking it so often, we still can’t say which culture we favor over the other. Some are custard-like, others are thin and drinkable. Some have more flavor, others are milder.

Ingredients and equipment on the countertop at room temperature.

How to make this Easy Raw Milk Yogurt Recipe

Making raw milk yogurt has never been easier. I’m confident in this approach and now train my 7-year-old daughter to take over the task for me.

There are many advantages to this recipe.

  1. Raw milk bacteria is fully intact
  2. No machine required
  3. Cultures at room temperature
  4. Can replicate future batches by preserving a “mother”
  5. No need to buy a yogurt starter again and again

The downside is that you must first create a mother culture. Also, raw milk yogurts tend to be the thinnest type of yogurt. However, this can be improved by straining the whey out of the yogurt through a cheesecloth or fine mesh strainer.

This recipe is simple enough to make with basic kitchen equipment, however, you can take the experience to a higher level with specific fermenting supplies that make the job easier.

If you like fermented foods on a keto diet, be sure to check out other easy recipes like homemade sauerkraut and pickle relish too!

Do you have to heat milk to make yogurt?

My favorite part about this recipe is that there is no heating required! You don’t have to heat treat the milk or meticulously keep it at a specific temperature next to the stove or in a yogurt maker. Finally, a simple homemade yogurt recipe to make without a machine!

Don’t think that you can make this in the snow outside because the temperature does matter. We need to let the milk sit to culture at room temperature (70-77°F/20-25°C).

No-yogurt maker collage of four photos showing the step-by-step procedure.

Directions for Mesophilic Raw Milk Yogurt Recipe

Mesophilic is a term used for organisms that got best at moderate temperatures, neither too hot nor too cold. That’s exactly what we are doing here.

Follow Culture for Health’s directions on how to prep the starter culture and properly make the mother.

Then proceed with the yogurt recipe!

Follow the ratio of 1 tbsp starter : 1 cup raw milk, up to 8 cups per container.

  1. Measure 4 cups of raw milk into a glass or plastic container.
  2. Add 4 tablespoons mother culture and mix well.
  3. Cover with a towel or cheesecloth, secure with a rubber band.
  4. Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight.
  5. Culture for 12-18 hours.
  6. Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.
  7. Once set, refrigerate for at least 6 hours before eating.

The best way to keep your culture strong is to make a new mother culture every 7 days.

You can also perpetuate yogurt with starter from the previous batch. For example, for every 2 quart (2 liter) jar of yogurt, I reserve 8 tablespoons (1/2 cup) of yogurt to add to the next batch.

Assuming you ferment regularly and can achieve consistent results, there is no problem. But if the yogurt becomes over fermented or somehow contaminated, the culture can degrade.

You can decide which method of yogurt regeneration you would like to follow.

Raw milk yogurt collage of the step-by-step easy no heat process.

Can you make this raw milk yogurt recipe with a crockpot?

If you have a crockpot in your kitchen and want to use it to culture the yogurt you absolutely can. To be honest, I find this approach to be more work than it’s really worth but if you want to try it out, don’t let me stop you.

Take note that if your crockpot reaches temperatures above 115°F (46°C) it will cook the milk and kill the naturally occurring bacteria. This will no longer be considered a “raw milk yogurt”. If you are not sure how hot your pot goes, test the temperature with water first and make adjustments as needed.

Follow the directions to learn how to make yogurt in a crock pot.

Can you make raw milk yogurt in an Instant pot?

It is also possible to make raw milk yogurt in an Instant pot. 

Add the milk to your Instant pot. Stir in the yogurt starter.

Put the lid on and turn the venting knob to seal.

Press the “Yogurt” button. Use “Adjust” to select the “Normal” setting.

Adjust the time with -/+ buttons. Set 8 hours minimum and up to 24 hours.

Set aside the Instant pot so it can be undisturbed for the entire time. Open to check the yogurt occasionally if you like.

Once done, apply the glass or silicon lid to the insert pot and transfer to chill in the refrigerator for 24 hours before serving.

Raw milk yogurt is notorious for being thin. If you crave the thick style yogurt you are used to from the store, try the Traditional Cooking School’s helpful Instant Pot tutorial that adds an extra few steps to ensure quality thickness. Hint: it has to do with gelatin!

You will see her recipe differs slightly from mine below but if you substitute the powdered culture for the mother culture, it should still come out all right.

A bowl of homemade raw milk yogurt on a wooden board with two spoons.

Raw Milk Yogurt Safety

There are a few things to consider before jumping into your first batch of delicious raw milk yogurt.

Follow standard culinary measures and make sure everything you use for the recipe is clean. Wipe down counters (I use a Homemade All-Purpose Cleaner on my countertops) and choose clean jars with tight-fitting lids. Glass jars are preferred, although plastic containers may also be used.

Only use fresh milk to make yogurt. If the milk is already a few days old or wasn’t chilled right away, there may be competitive levels of bacteria present that prevent the yogurt from setting as it should. In this case, you may notice an “off” flavor or yogurt that doesn’t congeal properly.

Raw milk yogurt is not homogenized. Over time the curds and whey will separate as it continues to ferment, even in the fridge. You may also notice the cream rise to the top. Give the jar a good shake to stir it back into the yogurt or scoop it off and eat it alone. Do not mistake this separation as a mistake or bad. It is the natural process that happens to raw milk yogurt after sitting in the fridge for about 7 days. For this reason, it is best to make small frequent batches 2-4 times a week so as to preserve the integrity of the mother culture.

Most people who decide to make their own raw milk yogurt are comfortable with raw milk and do not think it is inherently dangerous. However, as it is possible to be ill from pasteurized milk, one can just as conceivably become ill from raw milk. Please speak with your farmer and assess the situation to see if this is right for you.

A bowl of homemade raw milk yogurt on a wooden board.

Homemade Raw Milk Yogurt Recipe

Jessica Haggard
This Homemade Raw Milk Yogurt recipe is a probiotic-rich food perfect for weekly meal prep. No yogurt maker or machine is needed for this budget and family-friendly food. All the benefits of raw milk are preserved in a delicious, easy to make yogurt, cultured on your very own countertop.
5 from 51 votes
Prep Time 10 minutes
Culture Time 12 hours
Total Time 12 hours 10 minutes
Course Breakfast, Sauces, Dressings, and Dips
Cuisine Traditional
Servings 8
Calories 68 kcal



  • Measure 4 cups of raw milk into a glass or plastic container.
    4 cups raw milk
  • Add 4 tablespoons of mother culture and mix well.
    4 tablespoons yogurt mother culture
  • Cover with a towel or cheesecloth, secure with a rubber band.
  • Set on the counter in a warm spot about 70-77 °F(20-25°C), out of direct sunlight.
  • Culture for 12-18 hours. Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.
  • Once set, refrigerate for at least 6 hours before eating.



Follow the ratio of 1 tbsp starter : 1 cup raw milk, up to 8 cups per container.
See post text above for details on crockpot and Instant pot methods.

Nutrition & Macros

Calories: 68kcalCarbohydrates: 2.5gProtein: 1.5gFat: 1.5gSodium: 56mgNet Carbohydrates: 3g

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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Delicious Keto Recipes with Yogurt

Take your raw milk yogurt and add it into any of these delicious keto recipes with yogurt!

  • Curry Cabbage Pancakes with Yogurt Sauce – Pour a cooling garam masala yogurt sauce over savory cabbage pancakes, fresh from the griddle. A great compliment to a fish or beef entree, this recipe is family and budget-friendly too!
  • Bunless Burgers with Tangy Dill Yogurt Sauce – Make bunless burgers with all your favorite toppings and a tangy dill yogurt sauce to top it off. Choose to give it a nutritional boost with optional hidden beef heart.
  • Tzatziki Yogurt Dip – Tzatziki is a refreshing yogurt-based condiment for grilled meats and vegetables. strain the homemade yogurt in a cheese cloth for 3 hours to separate some whey and thicken before using.
  • Keto Blueberry Muffins – These popular keto blueberry muffins are made with Greek yogurt, for extra tenderness. Deliciously low carb and grain-free, and perfect for an easy breakfast or snacks.
  • Boneless New York Strip Steak with Yogurt Marinade – If thinking about New York strip steak makes your mouth water, then you are going to want to try this yogurt marinated New York strip steak recipe!
  • Best Keto Salad Dressings – These are simple homemade dressing recipes for fat loss on keto and family-friendly meal prep.
  • 2-Ingredient Chaffles – add a dollop of yogurt atop this nutrient dense breakfast recipe.
  • Gluten-Free Keto Cheese Curds – a tasty snack you can dip in any yogurt based sauce or dressing.

25 thoughts on “Homemade Raw Milk Yogurt Recipe (Keto Carnivore)”

  1. 5 stars
    Tried making raw milk yogurt for the first time and followed your safety tips and it was a success. The yogurt turned out so creamy and so delicious. Definitely recommending giving this a try!

  2. 5 stars
    Thanks for sharing this very detailed recipe. It was so easy to make and I can really taste the difference from the store-bought ones. Definitely making this again!

  3. 5 stars
    This yogurt is thick, creamy and so delicious. I served it in a bowl topped with fresh berries and my kids loved it. It’s so satisfying knowing I made it myself with quality ingredients!

  4. 5 stars
    I was intimidated to try making my own yogurt but you made it look easy! We made our first batch and it turned out great! We’re going to experiment with different strains now.

    • Hi there! Yes, ideally for best results, the starter must be made with pasteurized milk so you preserve the integrity of the culture. I learned that taking a starter from the previous batch of yogurt works well for a while but the quality of flavor degrades over time. Best to culture a mother frequently. Enjoy!

      • Thank you for all the great information, Jessica!
        After seeing your answer to LC’s question, I have one of my own. I have watched your video and read instructions from Cultures of Health, and I need to make sure I am understanding the mother culture thing. 🙂
        So… I have my heirloom culture and a cup of raw milk that I am going to prepare according to Cultures of Health Raw Milk Mesophilic directions. I add the provided culture to the milk I have just pasteurized, and I understand this is my mother culture that when ready I will be taking one tablespoon of for each cup of cold raw milk and let it do its thing. Right? 🙂
        Let’s say I am making yogurt every day and I am getting down to my last tablespoon of that pasteurized mother culture and I need to refresh my culture. Do I once again heat up a cup of milk like I did before and add that last tablespoon from the initial culture to it when ready? And now I have a new pasteurized mother culture? And I just continue in that fashion?
        I hope I made sense. 🙂

      • Hi Donna, I’m so excited you’re starting this adventure! YES. To all your questions and the hope that you made sense. Use RAW milk for the yogurt but PASTEURIZED milk for the mother starter. In your example, I would make a new mother once the first culture is 2/3 done, just incase it doesn’t come out correctly for whatever reason, you still have some to try again. The only difference there is waiting until only 1 tbsp of culture remains vs having more for backup. Good luck!

  5. 5 stars
    One of my favorite foods in the whole world!!!! SO good! LOVE this recipe and the beautiful sourcing you guys espouse! Beautiful yogurt!

  6. 5 stars
    This is going to be so good! I’m dreaming of all the dishes I can add this delicious yogurt to, or just enjoy a cup!

  7. 5 stars
    I just started reading about where to find raw milk around Chicago so I’m definitely adding this to my list of recipes to try!


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